- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 500g lean diced lamb
A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- 1 large onion, roughly chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 large carrots, quartered lengthways and cut into chunks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 garlic cloves, finely chopped
- 2 tbsp ras-el-hanout spice mix
- 400g can chopped tomato
- 400g can chickpea, rinsed and drained
- 200g dried apricot
- 600ml chicken stock
Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.
If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it’s not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.
Spice mixRas el hanout, a North African spice mix, contains cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper. Find it in larger supermarkets, or use a mix of the spices above.